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What NYC butcher shop dry ages their beef the longest?

Does anyone know which NYC butcher shop dry ages their beef the longest? I'm looking for a Rib Eye, Porterhouse, or NY Strip that is aged over the standard 30 days to cook it at home. While I'd love to find something dry aged for over 60 days, I haven't been able to find these outside of a restaurant. Any advice on where to look?

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  1. I wonder if you could work a special order out with Ottomanelli's, or Florence Meat Market, who only age theirs about 3 weeks.

    1. Unfortunately, there isn't really a home market for that sort of -really- extensively aged thing, so as a standard most butchers don't do that. Heritage Meats in the Essex Market has some longer-aged cuts, if I remember right. Silva, the butcher, has a formula for each breed/cut he's worked out over his years in the trade - the Texas Akaushi gets six weeks, I think, while the Piedmontese only gets the usual four. And while I find some things there overpriced, their prices on beef are pretty reasonable for the quality - $25/lb or so for most of the fancier cuts. Better quality at a lower price than, say, Lobel's for sure.

      Beyond that you'd have to ask one to custom-age a whole primal for you, and you'd then have to buy the entire thing. But check them out first - give the Akaushi a try, it might fix your jones.

      6 Replies
      1. re: sgordon

        Thanks so much. This is exactly what I was looking for. I'll give the Akaushi a try this weekend.

        1. re: sgordon

          I thought I'd let you know that I just called and reserved a Rib Eye aged 7 weeks and a NY strip aged 6-7 weeks to pick up next week. Prices are very reasonable for something that will have 50+ days of aging on them when I bring them home.

          1. re: used_wardrobe

            Cool... looking forward to hearing how it turns out. How are you going to cook them?

            1. re: sgordon

              I'm open to any advice as I've never cooked anything aged over the standard 3-4 weeks before. Usually do the following, which turns out quite well (assuming 1.25" thick):

              Put canola oil in the cast iron and heat it on high until it begins to smoke. I use tongs to hold the steak on it's side to melt some of the fat into the pan before searing the first side. I then cook it for 6 minutes, flipping every 30 seconds and putting a tablespoon of butter on for the last 2-4 flips (I've also done the flip once method and haven't noticed a difference - think that's just an old wives tale - but I like flipping multiple times to cook it all in the butter). I'll base the steak in the butter and fat mixture throughout.

              I'm also open to using garlic or rosemary but I'm usually afraid of burning either of these when cooking at such high heat. Any advice here?

              Finally, I've been meaning to try another method I read about, where you head the steak up to approximately 100 degrees (in the oven on low - around 200), then sear both sides on the grill or cast iron to finish it off (probably similar to sous-vide cooking).

              I stole some of this technique from an article which I'll credit below:

              http://www.seriouseats.com/2012/12/th...

              1. re: used_wardrobe

                Rosemary will burn and can impart a bitter taste. You could always add some rosemary and red wine to the butter/pan drippings to make a nice sauce, though.

                This is my all-time favorite (and wildly easy) method for a perfect steak: http://www.foodnetwork.com/recipes/al...

                1. re: used_wardrobe

                  Cooking technique shouldn't make a difference if it's wet-aged one week or dry-aged six weeks. Sounds like one of the Harold McGee or Nathan Myrhvold methods or something you're doing, with the repeated flips - or maybe that was one of their burger techniques?

                  Yeah, I wouldn't do rosemary - it could get bitter, and might as well leave that meat as unadulterated as you can to get it's full effect. Rosemary can be very strong, even if it doesn't burn. Maybe some thyme with the butter, though.

                  I personally don't do butter-basting with steak - I might melt on a compound butter or make a butter-mounted pan sauce after the fact, thuogh. I've done the oven-first method for thick (1.5"+) cuts, and it worked out really well, and the Alton Brown method above is good too. I also liked his directly-on-the-coals method, but that's not so easy to do in NYC...

                  Of course, it's all minor differences to the finished product - get a good sear, keep the middle rare. However you get from point A to point B is fine.

                  An inch or less I go straight grill or cast iron. There's a technique I've been thinking of trying that Jeffrey Steingarten describes in his second book (chapter "High Steaks") - it involved grill, then to the oven, then to the grill AGAIN to finish. Of course if you don't have outdoor space / a grill it's kind of moot, though I imagine doing the same with cast iron would work about the same way.

          2. simply the best beef I have ever cooked comes from Flannery... if you buy a bit it offsets theshipping charge.

            http://www.flannerybeef.com/butcher/p...

            2 Replies
            1. re: dyrewolf

              Bryan is hands down the best. Great recommendation.

              1. I use the sear in cast iron, 2 min a side and finish in the oven. Works really well...